These rolls are from the 40's at least. They were printed in Farm Journal in the early 1960's for an article "Rolls Mother Used to Make". They are super easy and so good for you. They have a gigantic flavor that is really good eating. I make them switching out one cup of flour for whole wheat flour and I use Gold Medal flour. The cold weather just seems to call for these as well as lunch boxes because they stay nicely fresh.
1Pour boiling water over shortening, brown sugar, salt and rolled oats. Let stand until lukewarm.
2Meanwhile sprinkle yest over warm water in bowl ans stir until dissolved. It should begin to be active and multiply with a good yeasty fragrance. (You can add one teaspoon of sugar to feed it and check to see if it is going to be live, if you wish.)
3Mix oats with yeast and add 2 cups of flour and egg. Beat with wooded spoon until well blended. You could use a dough hook on your mixer on low speed. Add remaining four a little at a time to make a soft dough.
4Add 2 more cups of flour, a little at a time to make Turn onto lightly floured surface and knead until dough is smooth and elastic. It should not be overly sticky, but smooth on the outside and knead easily. Do not add too much flour or it will not be light rolls which are high and airy.
5Place in a greased bowl and turn so top is greased also.Cover with plastic wrap or a barely damp towel and let rise in a warm place until doubled in bulk, about 1 1/2 hours if your house is warm with no drafts or air conditioning blowing near the dough.
6Punch dough down and let it double again. It will Punch down and let rise again for about 1/2 hour. Then shape in the desired shapes such as one inch balls in muffin tins or golf ball sized rolls. Let rise another 1/2 hour. I put my rolls together closely touching in baking pan with 2 inch sides.
7Bake 375* F. oven about 25 minutes. They will be lightly browned on top, not dark. This makes about 32 rolls if they are not large.